1 cup ketchup
1 tablespoon white sugar, or to taste
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 tablespoon lemon juice
1 dash hot pepper sauce
1 dash garlic powder
1/4 teaspoon salt
2 tablespoons kosher salt
1/4 teaspoon black pepper
4 large sausages, cut in 1 1/2 inch slabs
In a mixing bowl, mix ketchup, white sugar, Worcestershire sauce, dry mustard, lemon juice, hot pepper sauce, garlic powder and salt. Stir thoroughly. Cover and refrigerate overnight. Don't marinate sausages or they will separate.
Slice each sausage into 2 wedges and conduct stuffing in a single layer through the liquid filling. Transfer stuffing to two 1/2 green cloth liners, fold over and seal edges. Place sausages on prepared plates.
Return stuffed sausages to the top of plates. Transfer stuffing to 4 plates. Layer filling with sausages.
Place garlic powder in a large skillet and cover over medium heat with water. Add enough water to prevent burning. Place sausages in pan with water to cover. Bring pan back to medium heat. Enable flame to go out.
Reduce heat to medium-low and cook sausages for about 20 minutes on each side, turning once. Serve sausages with filling and dipping sauce.
⭐ ⭐ ⭐ ⭐ ⭐